September – October 2016 in all participating restaurants

The Global World Gourmet Society Festival will start September 1st 2016!

Top restaurants across the globe offer their interpretation of the World Gourmet Society’s mission to discover new culinary landscapes in form of a side menu along side their regular menu . Please see below the list of participating restaurants.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Peter Goossens's cooking skills

The biography of Chef Peter Goossens

(Photo: Heikki Verdurme)

Interview with Chef Peter Goossens:

1. Tesi: Dear Chef Goossens, you are the owner and chef of the restaurant Hof van Cleve in Kruishoutem / Belgium. Please also tell me more about your background and the history of the restaurant.

Chef Peter Goossens: Before my work at Hof van Cleve I gathered a lot of work experience in a wide range of top restaurants. I worked at Pré Catelan, Pavillon d'Elysée and Ecole Lenôtre in Paris, at Paul Blanc in Thoissey close to Lyon and Restaurant Yzerberghoeve in Kruishoutem / Belgium. Regarding the restaurant please review the list of achievements which I will add at the end of the interview.

2. Tesi: Some chefs discover their love for food and their gift for preparing outstanding dishes quite late, while for others it is clear in their childhood years that they will become a chef. When did you discover your ability to prepare food that is far beyond the norm?

Chef Peter Goossens: I've always wanted to become a chef since I was little. I've always had a passion for food and restaurants and I'm fond of good food!

4. Tesi: Let's assume I pay you a flight to any place on this world but I give you only €30 to buy ingredients to cook a dinner for four friends. Where would you go and which ingredients would you buy?

Chef Peter Goossens: I think you should go to the East (Vietnam or Thailand): local market, lots of vegetables / cook on the beach with fish and seafood.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Beck's cooking skills

The biography of Chef Heinz Beck

(Photo: Francesco Vignali)

Information about the restaurant La Pergola

Michelin® Guide Third Star Awarded to "La Pergola"Rome Cavalieri's Signature Restaurant is Worth a Special Journey

In November 2005 the Michelin® Guide announced that La Pergola, helmed by acclaimed chef Heinz Beck, had won the guide's most prestigious rating – the coveted third star. The restaurant, set on the top floor of the Rome Cavalieri with "gasp-worthy" views of the Eternal City, is Italy's first five-star hotel restaurant to receive the award.

Michelin stars, in any amount, are bestowed only on those restaurants that deserve a traveler's special attention. In Michelin parlance, one star indicates "a very good restaurant in its category – a good place to stop on your journey." Two stars, especially rare, denote "excellent cooking – worth a detour." Only an elite few are given three stars, signifying "exceptional cuisine – worth a special journey." The guide is notoriously reluctant to grant three stars to hotel restaurants, which makes the award especially prestigious for the Rome Cavalieri.In La Pergola's interiors, frescoed ceilings, warm cherry wood accents, fine furniture, and 18th and 19th century artworks all combine with the unparalleled view of Rome to create an elegant setting for Chef Beck's gourmet cuisine. On summer evenings, La Pergola's panoramic terrace opens up for candlelit dinners accented with gold-plated silverware and opulent table settings.Service here is extravagant - with vintage balsamic vinegars, salts and peppers from all over the world, a rich selection of rare teas and coffees and an unparalleled water menu. The recently renovated and expanded space frames the panoramic view perfectly. The continuously evolving Mediterranean cuisine features items such as "Fagottelli La Pergola," whose pecorino filling produces what Chef Beck calls "an explosion of warm, rich flavour." "My intention," Chef Beck said, "is to transmit emotions through harmoniously balanced aromas, flavours and colours – sensory stimuli which are intertwined and blended in suffused and refined surroundings."Recent La Pergola awards include Wine Spectator's Grand Award in 2005 and 2008, in honour of the restaurant's double-tiered, 65,000-bottle wine cellar. The 3,500 label wine list features some of the world's rarest Italian and international selections, including 19th Century and legendary cult wines.

"I would like to thank the guests that have visited me from all over the world," Chef Beck said, "and especially my Rome Cavalieri family, who believed in me through the years and supported the restaurant with targeted investments that have made La Pergola a reference point for exclusive Italian dining."Recent restaurant upgrades, which also include a lavish new cigar lounge, are only one part of a $50 million renovation of the Rome Cavalieri.The MICHELIN® Guide, serving as an international symbol of culinary excellence, recently saw a resurgence in popularity in the U.S. when it launched its first New York City guide. As part of the evaluation process, Michelin inspectors conduct anonymous visits to restaurants and hotels. The guide has become an indispensable resource for gourmet diners and tourists for its famously unbiased reviews.

"La Pergola" Restaurant

Details:Via A. Cadlolo, 101, 00136 Rome - Italy

For reservations:+ 39 06 35 09 21 52ROMHI.LaPergolaReservations@waldorfastoria.comClosed on Sundays and MondaysClosed for brief periods in January and AugustOpen only for dinnerAccepts all major credit cardsOutdoor terracePrivate roomSmoking loungeJacket required

About the Rome CavalieriSituated in a 15-acre private park just two miles from the Vatican, the Rome Cavalieri is hailed as a luxurious resort in the heart of the Eternal City. Featuring 370 guestrooms, including 25 suites all with private balconies overlooking the city's monuments, the hotel is home to a highly prized private collection of furniture, paintings, tapestries, statues and artefacts exhibited throughout its public spaces and suites. The hotel also features six food and beverage outlets including the legendary "La Pergola" restaurant and bar, a Grand Spa, and the most extensive meetings space of any luxury hotel in the heart of Rome.For more information, please visit www.romecavalieri.com

The World Gourmet Society Festival menu to discover new culinary landscapes

Nowadays, Heinz Beck is known as one of the most notable "Masters" of gastronomy in the world. His unique interpretation of the "Modern" kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by "Michelin", "Bibenda", "Gambero Rosso" and "L'Espresso" (just to name a few).His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.Among all, one of the best sellers in the past year is Beck's "L'Ingrediente Segreto" (The Secret Ingredient). His other noteworthy works include "Arte e Scienza del Servizio" (The Art and Science of Service), "Heinz Beck", "Vegetariano" (Vegetarian), "Pasta Heinz Beck" and the ingenious "Finger Food". Furthermore, Beck has tackled nutrition and healthy culinary practices in "Ipertensione e Alimentazione" (Hypertension and Nutrition) followed by "Consigli e ricette per piccoli Gourmet" (Tips and recipes for young Gourmet) always in collaboration with a big Italian pharmaceutical company.Multistarred and pluri-awarded, since 1998 is the winner of the "Five Star Diamond Award", and since 2013 also of the "Six Star Diamond Award", both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.In the year 2000 Heinz Beck is awarded with the "Gold Medal at the Foyer of Artists", an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef.In 2010 he is recipient of the recognition of the "Knight of the Order of Merit" from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the "Order of the Knights of Italian Cuisine", in order to communicate with National and International institutions, as well as the media, as a united front.In 2014, thanks to his strong and persistent attention towards health and innovation in gastronomy field, Heinz Beck was awarded during the tenth edition of international Congress Identità Golose with the prize "Chef of the year" and with the "Lion of Venice Career Award", conferred by AEPE during the sixth edition of the Congress Gusto in Scena.Always in 2014, a new, unprecedented prize, testament to his growing interest in nutritional values and benefits of food on the body; the award "Taste & Health", assigned to Chef Heinz Beck in occasion of the presentation of the Guide of Rome 2015 by Gambero Rosso.Careful observer of food effects on the body, Heinz Beck has been carrying on for more than 15 years important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health.As an author of several noteworthy texts, today Beck consuls several businesses, offering the same attention to details that his Guests receive at "La Pergola" in Rome as well as in all his Restaurants worldwide (listed below), a testament to the genius of Heinz Beck.Heinz Beck is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, the true size of modern gastronomy.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Bühner‘s cooking skills

The biography of Chef Bühner

Information about the restaurant la vie:

Osnabrück, November 2012 (rs). Restaurant la vie lies in the heart of Osnabrück’s historic old town, immediately opposite the town hall where the Peace of Westphalia was proclaimed, bringing an end to the Thirty Years’ War. The restaurant boasts three Michelin stars as well as 19 Gault Millau points. It is housed in a neo-classical 18th century listed building known as Haus Tenge.

Hosts Thomas Bühner and Thayarni Kanagaratnam have been running the restaurant since 2006. Chef Thomas Bühner, born in 1962, and his Sri Lankan business partner have created a restaurant with loving attention to detail, which provides every conceivable service. On the ground floor, warm earthy tones and attractive woods combine to create a stylish ambience. A walk-in wine cabinet and humidor separates a small lounge from the dining area, giving a tantalising hint of the delicacies that await guests on the other side. Meanwhile, a large statue of the Buddha radiates peace and tranquillity. Set against this, contemporary artworks provide the contrast that is also a recurring theme in Thomas Bühner’s cuisine. The upper floor creates an altogether different mood. Divided into three sections, it is an authentic example of classical Osnabrück architecture that has been carefully converted for its current purpose. Diners’ attention cannot fail to be drawn to the century-old tiled stove, while the original stonework of the vaulted ceiling, which at over 600 years is the oldest part of the building, houses the restaurant’s extensive collection of wines, protected by metre-thick stone walls.

This is the gourmet’s Mecca where host and Chef Thomas Bühner serves up his threedimensional aromatic cuisine: the first dimension – which acts as the basis for all his dishes – constitutes each individual product’s natural flavour. Bühner is convinced there is no more authentic and intense taste than the original, pure taste of a product. Which is why he always places the natural flavour in the foreground, often experimenting for weeks with various techniques to create purist “taste bombs”. A striking example of this approach is his “pure venison”, which he refines from year to year. Instead of going down the classic route of lightly roasting the meat and vegetables together to create a gravy, he has chosen to develop a jus using the unadulterated juices of the venison meat. To create this jus, he first roughly minces the meat and then heats it, vacuum-packed, in a bain-marie. Bühner then boils down the pure juice released from the meat in a vacuum evaporator. The resulting essence is served as a sauce with the venison – without needing to add any spices, roasted aromas or tannins.

The second dimension of his cuisine describes how he prepares his dishes: Bühner’s cuisine is dominated by his penchant for low-temperature cooking. The superbly gifted Chef’s motto is “take your foot off the gas”, and by this he is not only referring to the time taken to prepare a dish but, in particular, to the temperature at which it is cooked. Rather than pan-searing a fillet of fish, for instance, Bühner prefers to braise it for a few minutes in homemade infused oil at no more than 55°C. Meat and vegetables are also cooked “sous vide”, i.e. in a bain-marie. This allows plenty of time to fully bring out the different aromas and also makes for a much more relaxed atmosphere in the kitchen.

The third dimension represents the extensive range of his cuisine: rather than viewing his set menus as a collection of disparate courses, Thomas Bühner likens them to a symphony. Sometimes the violin can be heard, at other times it is the oboe – but strong emotions are only ever aroused when the whole orchestra comes together. Bühner loves these supposed opposites, and knows how to skilfully compose them when assembling his set menus: purist dishes are juxtaposed with playfully arranged plates, creating a sensuous dramaturgy.

Over the course of the last 15 years, the culinary skills of Thomas Bühner have impressed not only Gault Millau’s and Michelin’s inspectors but also a number of renowned German restaurant guides such as Feinschmecker (5 out of 5 F’s), Gusto (10 out of 10 pans), Varta (5 out of 5 stars) and Bertelsmann (5 out of 5 chef’s hats).

However, these high ratings owe just as much to the warm and personal service provided by restaurant manager Thayarni Kanagaratnam as they do to the food itself. She and her team are sensitive to the individual requirements and wishes of every single guest, striking just the right balance between attentiveness and discretion to create a relaxed sense of wellbeing that invites people to have a good time. Restaurant la vie aims to be true to its name and give diners a taste of the good life, providing them with an uncomplicated, relaxing and agreeable experience of the highest order.

Restaurant la vie is located in Krahnstraße 1-2, 49074 Osnabrück and is open from 7 p.m. Tuesday to Saturday and for lunch from 12 p.m. on Fridays and Saturdays. To make a reservation, call 0541 331150 or send an e-mail to info@restaurant-lavie.de. For more information, visit www.restaurant-lavie.de.

The World Gourmet Society Festival menu to discover new culinary landscapes

(coming soon)Pictures of the restaurant and Chef Bühner‘s cooking skills

The biography of Chef Bühner

Thomas Bühner has been one of Germany’s top chefs for more than twenty years. Born in Riesenbeck (North Rhine-Westphalia) in 1962 to a housewife and a commercial clerk, his first experiences of the restaurant trade came in his grandparents’ pub where there was always a slice of freshly baked mixed-grain bread spread with butter and topped with Westphalian ham waiting for him as he came through the door and where he would fall asleep in the evening to the chatter of customers and the sound of people clattering around in the kitchen. Nevertheless, it was a long time before the young Bühner knew what he wanted to do when he left school. While his twin brother decided to become a joiner, the results of an aptitude test at the local job centre suggested that Thomas was best suited to being either a cook, a baker or a farmer. He settled on becoming a cook, and even at that early stage he informed his parents that “if I’m going to be a cook then I’m going to be a good one”, a principle to which he remains true to this day. He trained as a chef at the Schweizer Haus in Paderborn, and this was followed by stints at the Düsseldorf Hilton under Günter Scherrer, the Landhaus Scherrer in Hamburg, the Grand Cru Restaurant in Lippstadt and the Restaurant Jörg Müller in Westerland on the island of Sylt

Then, in 1989, Bühner moved to Baiersbronn to take up a post as Chef de Partie at Harald Wohlfahrt’s Schwarzwaldstube. He sees this as a key moment in his career, since in addition to the discipline and consistency that are essential for any successful chef, Bühner was particularly intrigued by the down-to-earth attitude and humaneness that Wohlfahrt showed towards the people who worked for him on a daily basis. He couldn’t have been better prepared to take up the position of Chef at the La Table Restaurant in Dortmund in 1991 where he gained his first Michelin star five years later, followed by a second one in 1998. In 2001, Bühner scooped the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with Thayarni Kanagaratnam he has been running Restaurant la vie in Osnabrück since April 2006. In 2009, Thomas Bühner received the accolade of becoming a Relais & Chateaux “Grand Chef”, while the la vie was granted membership of “Les Grandes Tables du Monde” at the beginning of 2010. In 2012, Thomas Buehner was awarded with his 3rd Michelin Star and his now one of only ten German chefs who has three stars.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant aqua and Chef Elverfeld’s cooking skills

The biography of Chef Sven Elverfeld

The World Gourmet Society Festival menu to discover new culinary landscapes

(the menu will be published in August 2016)

Pictures of the restaurant aqua and Chef Elverfeld’s cooking skills

The biography of Chef Sven Elverfeld

SVEN ELVERFELD – CHEF DE CUISINE RESTAURANT AQUA

”FOR ME, COOKING MEANS A FREEDOM IN WHICH I CAN GIVE EMOTIONAL EXPRESSION TO MY THOUGHTS WITH PASSION”

Wolfsburg, 2016 – After more than fifteen years in the gourmet restaurant Aqua chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level. With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors. The Guide Michelin ranks the Aqua restaurant with three stars and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants.

Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and are reminiscences to defined stages in his career or voyages from which he takes the traditional cuisine as an inspiration to tell his own story. Modern technology and cooking methods based on solid grounded cuisine coalesce to a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. He purchases daily from the surrounding producers & farmers or a selective list of German and European suppliers.

His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. In November 2008 Guide Michelin awarded him with three stars and he became the first three-star chef in northern Germany. Furthermore the restaurant Aqua is awarded with 19 points in the current Gault Millau and got the highest recognition in various German restaurant guides.

At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton: From 1998 to 2000 he managed the La Baie fine-dining restaurant at The Ritz-Carlton, Dubai. In January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg in the Autostadt. From the first day on he put all his effort and performance into restaurant Aqua. Within the briefest time, Aqua has gone on to be acknowledged as one of the best gourmet addresses.

Cookbook

The elaborately illustrated book of the acclaimed three-star Michelin chef features more than 75 signature dishes with more than 450 single recipes as well as culinary memories of the last four years. This way it allows insight into Elverfeld's distinct cooking style and the motivation behind. With special regards to the global recognitions, the book is also be published in a limited English version This way it allows insight into Elverfeld's distinct cooking style and the motivation behind. More information may be found at www.restaurant-aqua.com.

Design of Restaurant Aqua The redesign of The Ritz-Carlton, Wolfsburg and the award-winning Aqua restaurant is a contemporary update of the original design concept created by Andrée Putman. Restaurant Aqua has been redesigned by renowned American architect Elliott Barnes with an additional window that opens into a private garden area, where a large shell filled with water creates a quiet Zen-like atmosphere. The materials and surfaces in the restaurant's interior follow a nature theme. Woven metal curtains made in Paris by Sophie Mallebranche are combined with mirrored walls, resulting in a diffused, shimmering effect that gives the space more breadth with a subtle, aquatic element. A new chandelier creates a distinct accent in the centre of the restaurant. Produced by the French manufacturer CreaLumin, it measures an impressive two metres in diameter. The organically shaped glass elements created by Brigitte Bonnave from Lille, are illuminated from the inside with fine glass fibres and awaken images of imaginary creatures of the deep. A round, bronze-coloured mirror creates a counterpoint on the ceiling, transforming the chandelier into a floating cloud.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Smith's cooking skills

The biography of Chef Charles Smith

Information about the The Restaurant Alyn Williams at The Westbury:

Combining contemporary cuisine with timeless surroundings, Alyn Williams at The Westbury brings award-winning dining to the heart of Mayfair. Open since 2011 and the recipient of one Michelin star and four AA rosettes, the restaurant's innovative and seasonal dishes exude creativity and playfulness whilst drawing on the French techniques honed over the career of chef patron Alyn Williams. The team is committed to sourcing only the finest seasonal ingredients, keeping cooking uncomplicated but with avant-garde touches; ensuring presentation is spotless and service seamless and relaxed.

The World Gourmet Society Festival menu to discover new culinary landscapes:

Selection of Cheese(£6 supplement instead of dessert or £12 as an extra course)

Coffee and chocolates £5.00/chocolates £3.00£55 for 4 courses

All prices are inclusive of Value Added TaxA discretionary service charge of 12.5% will be added to your bill

Pictures of the restaurant and Chef Smith's cooking skills:

The biography of Chef Charles Smith:

Charles Smith, born and raised in Lancashire in the north of England, had the desire to become a chef from a very young age. It was his mother's home cooking and visits to the market with his great grandfather to buy fresh black pudding, smoked herrings, beetroots and damsons which first sparked an ambition to pursue a culinary career.

At the age of 14 Charles took a job washing pots and prepping vegetables in a local restaurant. By 16 he had got himself a full time position working for Paul Heathcote in Preston. Later that year he won the North West Young Chef Competition which landed him a job at Michelin starred Gilpin Lodge.

In 2008 Charles went to work at Petrus by Marcus Wareing where he stayed for 4 years and became junior sous chef. During this time Charles won the 2011 Craft Guild Young National Chef of The Year competition before moving to New York to work for Thomas Keller at his three Michelin starred restaurant Per Se. A little over a year later he returned to London to work with James Knappett as senior sous chef at Kitchen Table, before going to work as head chef at Alyn Williams at The Westbury.

Charles has been working at Alyn Williams at The Westbury for almost two years and is preparing to enter the grand final of the National Chef of the Year competition in October.

As well as childhood memories, travelling experiences play an influential part in Charles' culinary ideas, particularly time spent in Provence, where he holidays each year with his French wife. Charles especially enjoys visiting suppliers, believing that building relationships and getting a real understanding of how producers work, is a fundamental element of being a good chef.

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Heiko Nieder's cooking skills

The biography of Chef Heiko Nieder

Information about the restaurant The Dolder Grand

The Restaurant offers an innovative gourmet menu by Chef Fine Dining Heiko Nieder. The secret of his style is his wide spectrum of flavours, which renounce traditional concepts of taste. The Restaurant is awarded 2 Michelin stars and 18 points GaultMillau. The menu is composed of light, modern dishes, including lobster from Brittany with strawberries, beetroot, tarragon and mustard or rabbit with pickled mushrooms, garden herbs and miso. The chef's love of experimentation continues on into the dessert menu, where he does not shy from using vegetables: bilberries with celery, cucumber and ginger.

Attractive options at lunchtime are the Amuse Bouche Menu (CHF 98.00), which features a cross section of The Restaurant's culinary range or a 4-course or 5-course lunch. In the evening The Restaurant offers 5-course to 8-course dinners (CHF 198.00 to CHF 248.00), the special vegetarian menu (CHF 178.00) as well as the 12-course Tasting Menu (CHF 298.00). The Restaurant serves both lunch and dinner on Tuesday to Friday, but is open only for dinner on Saturday. It is closed Sunday to Monday.

The gourmet restaurant, with its distinctive eclectic décor, seats 47, and in addition has a private dining room, a lounge bar and terrace. The fully restored historic ceiling gives the room an elegant atmosphere, which is emphasized by the exclusive interior design.

Wines at the Dolder GrandThe hotel cellar holds 500 different wines, at prices ranging from CHF 50 to CHF 3000. An unusual feature of The Restaurant is the specially designed wine cube, where over 1200 bottles are stored under ideal conditions. The wine list in The Restaurant comprises 100 white and 250 red wines, as well as 30 different types of champagne, mainly from Europe but also from overseas.

The World Gourmet Society Festival menu to discover new culinary landscapes

(coming soon)

Pictures of the restaurant and Chef Heiko Nieder's cooking skills

The biography of Chef Heiko Nieder

Heiko Nieder (43) from Germany completed his apprenticeship as a chef at the Four Seasons Hotel in Hamburg. His career has taken him from the Restaurant Le Canard in Hamburg, the Hotel zur Traube in Grevenbroich and the Restaurant Vau in Berlin. For five years he was Head Chef at the L'Orquivit in Bonn. It was there, in 2003, that Nieder's creative cuisine won him the GaultMillau title of 'Discovery of the Year'. In 2004 he was awarded a Michelin star and in 2007 17 GaultMillau points. He has held the position of Chef Fine Dining at the Dolder Grand's The Restaurant since the opening. The Restaurant was awarded four 'F's by the German magazine "Der Feinschmecker" (The Gourmet) in June 2008, 17 points GaultMillau in October 2008, 1 Michelin Star in November 2008, 2 Michelin Stars in November 2010 and 18 points GaultMillau in October 2012. Then Heiko Nieder was also named "Most Improved Chef of the Year". In 2013 he was awarded as "Hotel Chef of the Year" by Bilanz (Swiss business magazine) hotel rating and in 2014 "Le Grand Chef du Guide Bleu" by Guide Bleu 2014/15. In the same year Heiko Nieder initiated the Dolder Grands first gourmet festival, The Epicure «Days of Culinary Masterpieces», which will be held annually in autumn.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Tim Tibbitts cooking skills

The biography of Chef Tim Tibbitts

Interview with Chef Tim Tibbitts:

1. Tesi: Dear Chef Tim, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

Chef Tim: I always loved food and cooking but my first love was playing music. I tried to balance both music and food for most of my career until my early thirties when I focused completely on food. The first dish I ever cooked was Duck a’L’Orange from a french culinary classics book when I was 12 years old. My mother asked why I didn’t try something easier. I said because if it didn’t go well I had a good excuse because it was so difficult. If I messed up spaghetti there was nowhere to hide. I think it went well although looking back now I’m quite sure I overcooked the duck.

2. Tesi: The most underrated cuisine in the world is...

Chef Tim: I believe without a doubt the most underrated cuisine in the world is Vietnamese. Everyone knows about Japanese or Chinese or Thai or even Korean for their own food identity. But most people have no knowledge of the beauty and simplicity of Vietnamese food. Vietnamese food is the perfect example of the freshest produce served simply with perfect balance and harmony of flavours. Sweet, spicy, salty and sour always in perfect balance. I love Asian flavours but these are definitely my

3. Tesi: What is your favourite dish and why do you love that dish?

Chef Tim: As an eater it would be difficult to narrow down one dish but I think a really good bowl of Pho beef noodle soup would be close to my perfect comfort food. Absolutely spectacular flavour when made well. It’s just so comforting. My favourite dish I have made is my signature; grilled calamari with kalamata olive, confit garlic, capers, tomato and brown butter. Simple but a great complexity of flavour in every bite. We have used modern technique to make this dish more exciting to eat with reverse spherification of the olives and turning the brown butter into a powder that melts on your tongue. Still very traditional Mediterranean flavours but with a very modern twist.

4. Tesi: A young and talented chef is on the edge of making their decision if they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Tim: These are two completely different questions and the answers are opposite. If you want to make cooking your career you must first take the plunge and go to culinary school. You may not like it but it gives you a good set of basics to work from. After that try to stage in all the restaurants you admire. Work for free to pad your resume. Then work as hard as you can to get into a top quality kitchen and absorb as much information as you can. I wish I had travelled more and worked for some bigger named chefs when I was younger as it would have made my journey faster. As it was I had to prove myself many times as an unknown head chef to establish my reputation.

If you simply want to become a better home cook just immerse yourself in cookbooks, maybe take a class or two but most important; have fun. Cooking should be enjoyable not a chore. When your hobby becomes work then you will quickly abandon your hobby.

5. Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Chef Tim: Every menu is different. Mostly we work from the seasons. Each season brings a different set of ingredients to the front. Being on an island in the Bahamas, our biggest products are the seafood that are in our water. The migratory species are very seasonal: Tuna, Mahi-mahi, Wahoo are very seasonal fish as they move through our waters. Then lobster and stone crab have a season that they are allowed to be caught. The vegetables and fruit also are seasonal, using the freshest ingredients we can. When it comes to designing a dish, the inspirations come from all over the place. Travelling always spurs creative bursts. Even a day at the beach can produce a dish. We have taken a nod from Heston Blumenthal’s “Sound of the Sea” dish to recreate a day at the beach here. Different sea vegetables with edible sand, edible stones, different fish and shellfish, topped with sea foam. Ideas can come from anywhere. A trip to Koreatown in Toronto this year spawned a dish of pickled shrimp with Korean flavours including housemade kimchee.

6. Tesi: What does good food mean to you?

Chef Tim: Good food to me simply means taking the best available ingredients and treating them with respect. Everything scratchmade and carefully prepared. I enjoy something as simple as a great burger. But it’s still better when freshly ground and treated with care, cooked perfectly and dressed simply. Spectacular presentations do not make food great. It makes food pretty but the flavours are what hold your memory. Presentation is important but not as important as flavour and texture. A great dish should be easy to get to the end of and still want another bite. If you eat half of a dish and are happy with that, the dish was not successful.

The World Gourmet Society Festival menu to discover new culinary landscapes:

(A Menu around traditional Bahamian food is coming soon)

Pictures of the restaurant and Chef Tim Tibbitts cooking skills:

The biography of Chef Tim Tibbitts:

Chef Tim Tibbitts was born in Nassau, Bahamas and grew up in Toronto, Canada. His interest in food goes well back into his childhood. The ethnic diversity of Toronto has always played a large part in his style having spent so much of his youth in the ethnic communities of one of the most multicultural cities in the world. His passion for Asian flavors stems from this time and was a major factor in starting his apprenticeship in the early 90's.

Tim enrolled in the Canadian Apprenticeship Program at Toronto's famed George Brown College, School of Culinary Arts. There he learned the basics of classic European cuisine, which he applied first under his mentor Roger Genoe. It was during this time that Tim developed his respect for great ingredients and technique that is still the hallmark of his style.

After many years of working through the ranks of small high-end kitchens in the Toronto area, Tim along with his wife, Sommelier Rebecca Tibbitts, decided to make a move back to the Bahamas. After successfully opening and running a modern Asian restaurant and sushi bar, Tim decided it was time to start working for himself.

Starting with the creation of his company 99/1 Food Services Management in 2009, Tim has created a brand throughout the Bahamas. In February of 2012 Tim realized a dream by opening his own restaurant, Flying Fish, in Freeport, Grand Bahama. Flying Fish is the only restaurant in the Bahamas using modernist techniques to explore the flavors of the Caribbean. Local products used in various ways exploring all the ethnic influences of Chef Tim from around the world entertain diners every night. His commitment to quality and sustainability of the products are paramount at Flying Fish. Flying Fish was recently named the best restaurant in The Bahamas and one of the Top 5 Restaurants in the Caribbean by travelvoyager.com. It is a dining experience like no other in the Bahamas.

Currently Tim is also a staff writer for the Freeport News with his column "Food For Thought" printed twice weekly. He is also a contributing writer for Bob Izumi's Real Fishing magazine in Canada as a guest chef, and is currently in production of his first TV series titled "Caught In Paradise" where he explores the beauty and bounty of the Bahamas in a new concept of food show.

The World Gourmet Society Festival menu to discover new culinary landscapes:

Bienenwachs - Erdäpfel - SauerrahmSchnittlauch, Forellen, Kaviar

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Panna Cotta vom Wälderkäsemit Eierschwammerl, Radieschen

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Zuger Lachsforelle - in ihrem Gewässer

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Eigelb2 - Spinat2 - Grammel

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Flank Steakmit Miso, Mai Rüben,Buchweizen und Steinpilzen

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Marilleweiße Schokolade und grüner Apfel

Preis: € 95,--

Pictures of the restaurant and Chef Michael Spirk's cooking skills:

The biography of Chef Michael Spirk:

Michael Spirk, has together with his team, enchanted guests at the Relais & Chateaux Hotel Gasthof Post for over 10 years. Michael Spirk has a distinguished international professional experience, which he acquired in Switzerland, the USA, Spain, and while employed in the kitchen of various cruise liners.

It's wonderful how he can bring the depth and complexity of aromas with modern freshness, in a nutshell to the plate.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Thomas Dorfer's cooking skills

The biography of Chef Thomas Dorfer

Awards:

2 Sterne Michelin

im letzten erschienen Österreich Guide 2009

18 Punkte Gault Millau

San Pellegrino Liste 2012, Platz 91, World’s best Restaurants

Gault Millau: Koch des Jahres 2009

Aral : Spitzenkoch des Jahres 2014

Präsident JRE Österreich

An interview with Chef Thomas Dorfer:

1.Tesi: Please complete the following sentence and explain why you rate the cuisine of your choice so highly: The most underrated cuisine in the world is...

Chef Dorfer: Austrian cuisine! Certainly everyone is familiar with “Wiener Schnitzel” and “Salzburger dumplings” or “Kaiserschmarrn,” but the different areas of Austria offer so much more when it comes to regional cuisine, which is defined by a deep attention to quality and regional products.

3.Tesi: A young and talented chef is on the edge of deciding whether they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Dorfer: As always in life, if you do things with passion and an intelligent focus on the right goal then you will make the right decision!

4.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu, or does it differ every time?

Chef Dorfer: Mostly I get my inspiration by using seasonal products. I have a close working relationship with my suppliers and producers. This paired with modern and traditional cooking techniques gives me my inspiration.

Chef Dorfer: Good food needs to be recognisable! I need to be able to recognise good products by their taste. If you change or influence the taste of food too much it would not be a good dish for me anymore.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Andreas Döllerer's cooking skills

The biography of Chef Andreas Döllerer

Information regarding the restaurants:

Döllerers hotel and restaurant, delicatessen shop and the wine trading house form a family business, which is literally very rare and unusual.In 1974, Hermann, Sr and Raimund, Sr Döllerer took over their parents' inn, which has been family-owned since 1909. Together with their wives Martha and Marianne, they tried to continuously improve quality in form of raising the culinary range of typical inns with gourmet cuisine, remodeling the hotel area in 1994 to 4-star comfort and excellent delicatessen specialties that are offered in numerous top restaurants and delis. Not to forget to mention the private wine trading house that still supplies the top restaurants in Austria and Bavaria. The gourmet restaurant has acquired 2 Gault Millau toques followed by the inn with one, and 5 crowns at "à la carte".

Only being around Andreas and Christl Döllerer, actually being around the whole family, one can understand their strenuous effort to go above and beyond in this versatile world of culinary and hospitality. Döllerers Genusswelten is always worth a visit, as there is always something new to expect and explore. Though, one thing remains the same: creating pleasure at the highest level.There is colorful hustle and bustle on and off stage, with a 16-member-family, who put extremel effort in caring about the wellbeing of their guests. The generational change happens progressively, as most of the family members cannot imagine a life without work.

Christl Döllerer makes sure to give all guests of hotel, restaurant or tavern a warm welcome. Her husband Andreas shares his passion in the kitchen. Raimund Döllerer and his brother Christian manage Döllerers Enoteca and wine trading house, handle more than 300 000 bottles of wine and supply top restaurants across the country with superb products. Hermann Döllerer, "Il Grande Patrone", gives support and wisdom, as well as being responsible for consistent change in thinking in decades, so the name "Döllerer" is synonymous with quality. Hermann, Raimund and Christian are constantly travelling Austria focusing on public relations and wine sales.

Sabine, Raimund's significant other, is found anywhere hands are needed. Her secret passion is decorating "Döllerers Genusswelten", add a nice colorful touch and give it all a loving atmosphere.Raimund, Sr will always be a passionate butcher. He creates the specialties of the deli department, together with professionals who go by the name of "Döllerers Sausage Factory".

Pictures of the restaurant and Chef Andreas Döllerer's cooking skills:

The biography of Chef Andreas Döllerer:

The multi–award winning chef Andreas Döllerer is a versatile man, especially when it comes to food. He gained his exceptional cooking skills working abroad with Dieter Müller in Lerbach Castle in Germany as well as in the restaurant ‘La Taverna’ in Colloredo di Montalbano in Italy. In addition, Andreas has a gift for the usage of local products, creating new styles and most of all, he has a passionate interest in anything that creates pleasure.

In 2003, Andreas rose to the top of Austrian chefs, achieving three Gault Millau toques for Döllerers gourmet restaurant as well as two Gault Millau toques for Döllerers Inn. His credo – tradition meets modern – repeatedly demonstrates the courage to innovation. He calls his kitchen line ‘Cuisine Alpine’. This line is a successful blend of classic Austrian delicacies flavored with a dash of creativity and international charm. Andreas and his team try to create childhood memories on every plate, in every dish you can find tradition, individuality and personality!

In his free time, Andreas loves to be in gourmet cuisines all over the world and take peeks over shoulders of creative chefs for inspiration and style. When at home in Austria, he prefers local delicatessen. He catches the fish in the near Bluntautal in the morning, creating new dishes and delicacies for lunch. The meat he uses is ‘Pinzgauer’ organic beef or Tauern Lamb fed on natural pastures of the surroundings of Salzburg. His groceries are as fresh as possible, sometimes using rare and forgotten products turning them into amazing dishes.

Nowadays, Döllerers Geniesserrestaurant is one of the top restaurants in Austria, receiving multiple awards, eg. ‘Inspiration of the year-Award’. Everybody who got to know Andreas Döllerer in person will confirm his continuous development and improvement as well as passion and consistency.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Rudolf Stefan's cooking skills

The biography of Chef Rudolf Stefan

An interview with Chef Rudolf Stefan about the values of JRE:

1. Tesi: Dear Rudolf, you are a well-known chef from Croatia and JRE member Can you please tell me more about you, your restaurant and your daily work?

Rudolf: In 2006 I bought this totally devastated palace where no one had lived for the past fifty years. We were aware that every beginning is hard, but our passion for gastronomy and our determination helped us move on.

Today I put an emphasis on sourcing local ingredients and educating my staff. I want my staff to be curious and eager to learn since we recognized that we are as strong as our weakest link.

During summer season we are fully devoted to restaurant operations, while during winter we work on new dishes. Moreover, I make sure most of my staff goes to stages in restaurants abroad.

2. Tesi: Your first JRE value is “that you care more”. Can you please tell me what exactly that means to you and how you sources and treat your products and ingredients?

Rudolf: I wake up early every morning and do daily purchase. It is essential that I do this very early to get the best ingredients possible. Here in Šibenik, where we live and work, ingredients are scarce so you have to make sure you get them first. It takes a lot of effort to source your ingredients locally and it’s a work in progress. However over the years we have ensured the support of local suppliers.

The development of our cuisine is never ending, and each day we try to improve yesterday’s efforts. Our cuisine is a combination of tradition and innovation. This is why every year we create nine new dishes for the upcoming season, but also try to reinterpret our bestsellers such as traditional bruschetta, beef cheeks, monkfish tripe…

3. Tesi: “We are modern by keeping our identify values” is your second value. What is your understanding of combining tradition with modern approaches to the gastronomy?

Rudolf: To offer local ingredients and reinterpret domestic food is our goal from the beginning. We are challenged by the fact that we occupy a specific historical location and therefore find it somewhat obligating to respect our gastronomic heritage.

Such philosophy of life has been recognized and that's why we got the award for the best restaurant in Croatia. We are honored, especially because the award came from colleagues and fellow professionals.

4. Tesi: The third JRE value is your passion for what you do. When did you felt for the first time your passion for food and cooking? Do you remember that moment and if yes – what did you feel?

Rudolf: I started cooking because at first I couldn’t find cooks to deliver what I envisioned. I worked a lot to improve my own knowledge and skills to be able to produce this explosion of tastes in which I enjoyed in other restaurants. Today I am happy to do what I love in my hometown. I find pleasure every day both in this job and the city I live in.

5. Tesi: One aspect of JRE is that you understand yourself as a family. What does it mean to you to be part of JRE?

Rudolf: It is exciting to be a part of the JRE family because it provides me with and international perspective. I love sharing experiences and knowledge with my colleagues. It is both inspiring and comforting to see you are not alone in your successes and problems. It gives me a sense of belonging.

6. Tesi: As a last value JRE members feel dedicated to create the perfect moments. Do you remember when guests in your restaurant had an absolute perfect moment and if yes please tell me about it.

Rudolf: We aspire to prepare local foods in a somewhat different fashion, and thus offer our gests a genuine gastronomic adventure. The first ingredient in our kitchen has always been and always will be flavour. We like to experiment, but never at our guests’ expense.

7. Tesi: What does good food and wine means to you?

Rudolf: Good food and good wines are our spiritus movens. They inspire us to create.

The biography of Chef Rudolf Stefan:

2000 graduated from the College of Hospitality management in Opatija1998 – 2005 managed a beach bar on the island of Vis2006 – opened Pelegrini

Awards:

2015: Best Restaurant in Dalmatia & Croatia, according to Dobri Restorani 2015

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Roland Füssel's cooking skills

The biography of Chef Roland Füssel

Information regarding the restaurants:

Roland Füssel kitchen at the Grand Hotel Hessischer Hof

His kitchen is modern, light, yet refined. Roland Füssel is the chef at the Grand Hotel Hessischer Hof, Frankfurt's only privately run luxury hotel.

A refined interpretation, with fresh herbs and unusual spices, the creative 34-year-old is a juggler of flavours. Prepared with high-quality regional and fresh products, he creates expressive compositions, inspired by Asian, South American and classic European cuisines.

The combination of traditional and modern cuisine techniques enriches the gastronomic concept of the five-star hotel while simultaneously reflecting the successful modernization of the hotel.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant

The biography of Hans Jörg Unterrainer

Interview with Hans Jörg Unterrainer regarding the JRE values:

1. Tesi: Dear Hans-Joerg, you are a well-known Restaurateur from Austria and JRE member Can you please tell me more about you, your restaurant and your daily work?

Hans-Joerg: 10 Years Traveller as a Professional Snowboarder – participating at Olympic Winter Games & X Games. Winner of the Overall Europe Cup 2005 – Winner World Winter Games 2005 – 7th place at World Championships 09.

Not really connected to the World Gourmet Business at during that time but always travelling with opened eyes and mind and now trying to combine all these priceless experiences with our Austrian traditional style.

In 2010 my sister and i overtook the oldest restaurant in Salzburg County (Kirchenwirt since 1326) from our parents and we are very proud running this ancient restaurant in the 6th generation.

The biggest challenge is always about to set up new creations of traditional dishes with wine as well as beverage pairings.

2. Tesi: Your first JRE value is "that you care more". Can you please tell me what exactly that means to you and how you sources and treat your products and ingredients?

Hans-Joerg: We are always on the run trying to get best quality products for our customers. We are working with local farmers and got our own hunting area – seasonal daily recommendations are part of our concept.

3. Tesi: "We are modern by keeping our identify values" is your second value. What is your understanding of combining tradition with modern approaches to the gastronomy?

Hans-Joerg: Our restaurant is one of the oldest in Salzburg area and its history dates back to the year 1326. We feel really privileged to continue a place that got so much history. We are always trying to combine tradition with modernity – exciting balancing act which never gets old!

4. Tesi: The third JRE value is your passion for what you do. When did you felt for the first time your passion for food and winepairings? Do you remember that moment and if yes – what did you feel?

Hans-Joerg: Rarely a profession as versatile as ours! I´m glad to work with my senses in a proper way every day – this captivates our senses!

5. Tesi: One aspect of JRE is that you understand yourself as a family. What does it mean to you to be part of JRE?

Hans-Joerg: JRE is the most powerful association you can imagine. Knowledge exchange without envy is always at first place. Furthermore amazingly international friendships arised.

6. Tesi: As a last value JRE members feel dedicated to create the perfect moments. Do you remember when guests in your restaurant had an absolute perfect moment and if yes please tell me about it.

Hans-Joerg: We are working on this goal every day. Our guests come to spend a wonderful time apart from stress and the fast moving world out there. Tradition of centuries makes time calm and static – and we are trying to provide this to our customers.

7. Tesi: What does good food and wine means to you?

Hans-Joerg: Wine and food are one of the most valuable things in life for temper and senses. We are really honored to get to know what mother earth is providing us. If you where asking about my favorite dish or best wine it would definitely be difficult – but I'm sure there is always a perfect match for every situation - we just need to find or create it.

The World Gourmet Society Festival menu to discover new culinary landscapes

10 Years Traveller as a Professional Snowboarder – participating at Olympic Winter Games & X Games. Winner of the Overall Europe Cup 2005 – Winner World Winter Games 2005 – 7th place at World Championships 09.

Not really connected to the World Gourmet Business at during that time but always travelling with opened eyes and mind and now trying to combine all these priceless experiences with our Austrian traditional style.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Silvia Mansel's cooking skills

The biography of Chef Silvia Mansel

Information regarding the restaurants

Switzerland is a land of wonderful natural resources and healthy offers, the soul of a culinary journal, active, exciting, diverse. One of two Swiss Michelin star chefs creates her culinary masterpieces in the friendly town of Gais. The town is in the east of Switzerland and surrounded by lush green rolling hills

In the Appenzell region, Silvia Manser bubbles over with enthusiasm, always with new ideas, and cooks with fiery passion. The secret soon spread, with Silvia in the Truube (bunch of grapes) everything on the dish, is always at its best. Delicacies of world gourmet standard found in the heart of a natural paradise. Culinary art, just as you love it.

Accompanied by a selection of fantastic wine. Personally selected by her husband Thomas Manser, who offers the service only a valued wine-connoisseur can guarantee.

Each diner can look forward to a wonderful experience, which can only be delivered by this culinary duo.

The World Gourmet Society Festival menu to discover new culinary landscapes

Terrine mit Zwetschgen ,Wacholder und Essig

Suppe mit Kastanie, Leber, Apfel

Saibling mit Rosenkohl und Steinpilzen

Wachtel, gelbe Rübe und Brunnenkresse

Reh mit Sellerie und Kürbis

Schweizer Käse

Birne, Nuss, Caramel

Price: CHF140

The biography of Chef Silvia Mansel

The biography of Chef Silvia Mansel

Silvia Manser completed her basic training with a regional chef, worked with several 18-points-chefs along the way, in addition to graduating from a hotel management school, an internship, and time abroad. Returned home to took over the family tavern in her little town and converted the cozy lounge restaurant into a meeting point for connoisseurs. The restaurant was quickly recommended in both prestigious gourmet guides of Guide-bleu and of GaultMillau. Awarded Truube's Club Prosper Montagne in 2011 by JRE Jeunes Restaurateurs. In 2015 Silvia Manser's cuisine was also recognised with a Michelin star. Silvia is one of two women to achieve this award in Switzerland.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Funke's cooking skills

The biography of Chef Tobias Funke

Information about the restaurant Fernsicht:

Incantare Gourmetrestaurant

The modern architecture, which harmonises with exquisite materials in aubergine and beige, ensures a relaxed elegance and urban flair, while the specially designed lights add a bright and cheerful tone to the room. The large windows provide an uninterrupted view over Lake Constance. Good conditions for fulfilling the goal of head chef, Tobias Funke: to provide a fun and inspirational dining experience for guests of all ages. You can look forward to innovative and creative cuisine characterised by Swiss tradition. The ingredients are fresh and exquisite, the food combinations that bring out the distinct aromas are also exciting and yet harmonious. The ambitious young team of chefs, every one of them a star-rated chef, offers an evening gourmet menu with a choice of seven courses, complemented by an a-la-carte menu. At lunchtime, you can choose a three-course business lunch or a-la-carte. We would be pleased to offer you the gourmet restaurant for celebrating personal occasions. Approximately 70 seats. Open from Tuesday to Saturday, 11:30am to 2:30pm; 6:30pm to midnight.

The World Gourmet Society Festival menu to discover new culinary landscapes:

coming soon

Pictures of the restaurant and Chef Funke's cooking skills:

The biography of Chef Tobias Funke:

He is one of the leading star chefs in Switzerland and, born in 1982, one of the youngest. Tobias Funke does, however, have plenty of experience. Amongst other things, he has managed the 'Funkes Obstgarten' restaurant in Freienbach (SZ) and worked as a chef in 'Petermanns Kunststuben' in Küsnacht (ZH). In 2011, he was the youngest chef ever to be named Gault Millau's Newcomer of the Year and was also awarded 16 Galt Millau points and one Michelin star. Tobias Funke has the highest standards for his products he uses. He therefore works intensively with farmers, fruit and vegetable growers, cheesemakers and meat producers. He also combines tradition with innovation in what he refers to as 'Swiss Alpine Food'. Incidentally, when it comes to tradition, he is a true expert. For he has tracked down and collated old Swiss recipes as part of his extensive library research.

World Gourmet Society Festival

The World Gourmet Society Festival menu to discover new culinary landscapes

Pictures of the restaurant and Chef Silvio Battistoni's cooking skills

The biography of Chef Silvio Battistoni

Information regarding the restaurants:

A place so breathtaking that you will lose the sense of time. Our picturesque location in the beautiful Italian countryside makes Colonne Hotel Restaurant the perfect destination for a relaxing holiday. The elegant infusion of past and present in our four-star amenities makes Alberto Colonne a true modern day fairytale. The hotel's roots can be traced back to the end of the XIX century, and the tale continues today with Michelin-starred Silvio Battistoni as our Executive Chef.

Each dish is a reflection of Chef Battistoni's creativity, and guided by his passion and sensations. Sommelier Nicole Cavalieri works closely with Chef Battistoni to choose the accompanying wines. With each course, Chef Battistoni and Sommelier Cavalieri's creations provide our guests with an evening of truly edible delight at Colonne Hotel Restaurant.

Pictures of the restaurant and Chef Silvio Battistoni's cooking skills:

The biography of Chef Silvio Battistoni:

Silvio Battistoni was born in '69. As a child he grew up closely with his father helping in the family restaurant "Il Ghiottone" in Nebbiuno (NO) already encountering at a tender age the challenges in "agnolotti" and "risotti". Later he attended the prestigious catering college in Stresa, which then was followed by several important experiences abroad: Hotel de Paris - Montecarlo; Hotel Moulin de Mougins - French Riviera, with Roger Vergé; Hotel Negresco with Maximin, "il Sorriso di Soriso" and later worked for many years in Switzerland. Due to this intense journey, Silvio shaped his unique cooking style.

A personalized, instinctive style. Uncooked food must be fresh and wisely chosen each day. Silvio says: "Colour is essential - a finished dish should preserve the original tone of the ingredients, without changing it unnaturally".

In early 2000, Silvio and his lifetime friend Nicola Cavalieri opened their first restaurant, "Schuman Restaurant". In the first year of their activity, it won a Michelin Star. Magazines and tv shows often mentioned him and his activity, and was greatly valued and recommended by international guests. After 12 years, Silvio Battistoni moved to "Sacro Monte of Varese" where he started his new project.Silvio, as well as his mother Vanna and Nicola warmly invite you to his Hotel Restaurant "Colonne". He will be more than pleased to give you a sample of his hospitality and accommodation.